EMPAL GELOMBANG
ingredients:
• 300 grams of beef liver, boiled cooked, cut into 2 cm
• 300 grams of beef rendang, cut into 2 cm
• 300 grams of beef brisket, cut into 2 cm
• 2 liters of water
• ½ coconut, finely grated, toasted and crushed
• 3 cm galangal, crushed
• 3 stalks lemongrass, crushed
• 2 tbsp salt
• 2 teaspoon pepper
• 1 tsp vinegar
Complement:
• 1 lemon, cut into pieces
• 5 pieces of rice cake, cut into pieces
• prawn crackers
Subtle Seasonings:
• 8 red onions
• 3 cloves of garlic
• 3 cm turmeric
• 3 eggs hazelnut
How to Make:
1. Boil both types of meat until cooked. Measure the broth 1.5 L
2. Spices fried with ginger, lemon grass and bay leaves until fragrant
3. Pour in broth, salt, pepper, and vinegar. Cook until the flavors to infuse.
4. Finally add the toasted coconut shavings. Let the moment and lift
5. Set in a bowl of rice cake. Pour the sauce and meat.6. Serve hot with fried shrimp crackers and lime juice
ingredients:
• 300 grams of beef liver, boiled cooked, cut into 2 cm
• 300 grams of beef rendang, cut into 2 cm
• 300 grams of beef brisket, cut into 2 cm
• 2 liters of water
• ½ coconut, finely grated, toasted and crushed
• 3 cm galangal, crushed
• 3 stalks lemongrass, crushed
• 2 tbsp salt
• 2 teaspoon pepper
• 1 tsp vinegar
Complement:
• 1 lemon, cut into pieces
• 5 pieces of rice cake, cut into pieces
• prawn crackers
Subtle Seasonings:
• 8 red onions
• 3 cloves of garlic
• 3 cm turmeric
• 3 eggs hazelnut
How to Make:
1. Boil both types of meat until cooked. Measure the broth 1.5 L
2. Spices fried with ginger, lemon grass and bay leaves until fragrant
3. Pour in broth, salt, pepper, and vinegar. Cook until the flavors to infuse.
4. Finally add the toasted coconut shavings. Let the moment and lift
5. Set in a bowl of rice cake. Pour the sauce and meat.6. Serve hot with fried shrimp crackers and lime juice